Peel the sweet potatoes and taro, then slice them into thin pieces about 3–5 mm thick. Thin slices fry through quickly and turn extra crisp. Mix varieties for fun — red-fleshed sweet potato is sweetest. Extra taro can be sliced and frozen in portions.

Combine 60 g flour, 30 g sweet potato starch, 30 g cornstarch, 2 g baking soda, and 15 g oil. Add water gradually — start with 120 g, adding up to 10 g more only if too thick (total 130 g). Stir until smooth and slow-flowing, then fold in sesame seeds.

Pour about 2–3 cm of oil into a wok or pot and heat over high. The oil is ready when dense ripples (oil lines, 油紋) stream across the surface — roughly 170–180°C. Use less oil and fry in small batches to keep the temperature steady.

Dip each slice into the batter, let the excess drip, and lay it in the oil with space between slices. Do not touch until the batter sets into a crust, then flip occasionally for even golden color. Remove while still golden — residual heat keeps darkening the slices.

Scoop out fallen batter crumbs between batches so they don't burn and darken the oil. Coat taro slices in a slightly thicker batter layer. Drop the heat to medium or medium-high — the oil is already hot, and taro needs gentler, longer frying to cook through.

Drain on a rack or paper towel, sprinkle with pepper salt or chili powder, and eat hot. The fritters stay crisp even after cooling — perfect for snack platters and afternoon tea.